Sicilian Tuna Steaks with Couscous

Tuna is a favorite to cook all across the Mediterranean area. This pairing of Sicilian flavors with couscous is a reminder that Sicily is closer to North Africa than it is to most parts of Europe.

Ingredients

1 regular-size foil oven bag

Cooking spray

1/4 cup fat-free, less-sodium chicken broth

2 tablespoons chopped fresh parsley

2 tablespoons chopped pitted green olives

1 tablespoon raisins

1 tablespoon capers

2 tablespoons dry white wine

1 tablespoon balsamic vinegar

1 teaspoon sugar

2 teaspoons olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained

1/2 cup uncooked couscous

2 (5-ounce) tuna steaks (about 3/4 inch thick)

1 tablespoon pine nuts, toasted

1 tablespoon chopped fresh parsley

Nutritional Information

Calories 492

Caloriesfromfat 29%

Fat 15.7g

Satfat 3.1g

Monofat 6.7g

Polyfat 4.2g

Protein 41.7g

Carbohydrate 47g

Fiber 3.3g

Cholesterol 54mg

Iron 4.5mg

Sodium 834mg

Calcium 87mg

Calories 492

Caloriesfromfat 29%

Fat 15.7g

Satfat 3.1g

Monofat 6.7g

Polyfat 4.2g

Protein 41.7g

Carbohydrate 47g

Fiber 3.3g

Cholesterol 54mg

Iron 4.5mg

Sodium 834mg

Calcium 87mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

Step 3

Combine broth and next 11 ingredients (broth through tomatoes) in a large bowl, and stir in couscous. Place couscous mixture in prepared oven bag. Place tuna on couscous mixture. Fold edge of bag over to seal. Bake at 450° for 20 minutes or until fish is medium-rare or desired degree of doneness. Cut open the bag with a sharp knife, and peel back foil. Sprinkle with the toasted pine nuts and 1 tablespoon parsley.

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Ratings & Reviews

Suzanne01's Review

This dish has an outstanding flavor and is super easy to make. I love that there is no cleanup! It's very good with salmon too. I've made it several times and it's great for weeknight dinners or special occasions.